I know I’m being a little slow posting here, but besides all the decisions I’ve to make about my future, I came across some new challenges that completely screw my time…
While I’m preparing the english translation for a couple of new posts I’m more than happy to share with you a surprise.
I only found it yesterday: flagrantedelicia was featured in the New York Times Mark Bittman’s food blog!
Red fruits with peta-zetas
Dark chocolate lollipops
Makes 10 lollipops:
250 g dark chocolate
Dehydrated red fruits
You can also use nuts, cocoa, spices, candied flowers, etc.
Pre-heat the oven to 80ºC.
Grate the orange zest and spread over a silpat.
Remove from heat when dehydrated.
Bring the sugar to boil stirring constantly until it caramelizes.
Remove from heat and spread over a silpat.
Let it cool down at room temperature until stiff.
Grind the caramel.
Powdered red fruits:
Grind the dehydrated red fruits.
Place some large wooden sticks over an acetate.
Temper the dark chocolate.
Pour the chocolate into a pastry bag..
Draw spirals with the chocolate over one end of the sticks.
Sprinkle the chocolate with the desired flavors.
Let the chocolate cool down at room temperature.
Carefully remove the lollipops from the acetate.
Caramel and maldon salt
How to temper dark chocolate:
Chop the chocolate.
Melt the chocolate at 50ºC in a bain-marie making sure that the boiling water doesn’t reach the chocolate bowl.
Spread the chocolate over a cold marble stone setting aside a small portion.
Work the chocolate with a spatula until the temperature reaches 28ºC.
Place the chocolate on another bowl.
Pour the reserved melted chocolate into the bowl with chocolate at 28ºC. Combine gently until the temperature reaches 31ºC-32ºC.
You can work with the dark chocolate between 25ºC and 32ºC.
These temperatures only apply to the dark chocolate. Milk and white chocolate have different work temperatures.
The chocolate must be always combined with a spoon to avoid air bubbles entering the chocolate.
Orange salt and coffee
“(…)Ah, the poor princess, with that mouth of roses,
thinks of butterfly and swallow, but supposes
how easily with wings she would soar up under
the bright ladders brought down from the sunlit day.
With lillies she would meet the fresh songs of May,
and be one with the wind in the ocean’s thunder.(…)”
Party’s over without a lost crystal shoe and our dance continues over midnight…
Tomorrow I’ll head to Barcelona where a chocolate crash course is waiting for me.
One more time I thank the wings that your love gave me and I know the feeling of true freedom…
Vanilla and strawberry crème brulée
Vanilla crème brulée:
375 ml cream (35% fat)
125 ml milk
50 g sugar
5 egg yolks
1 vanilla bean
Pre-heat the oven to 160ºC.
Bring the cream to boil with the milk and the vanilla bean.
Combine the sugar with the egg yolks and the egg.
Pour the cream and milk over the egg mixture stirring constantly.
Pour the mixture into the ramekins.
Bake for 30-45 minutes or until firm.
Remove from heat and refrigerate.
1 kg strawberries
100 g sugar
Combine the strawberries with the sugar.
Place them into the microwave oven until cooked and tender.
Seive and drain.
Reserve the juice in the refrigerator.
Pre-heat the oven to 120ºC.
Slice the strawberries as thin as possible.
spread the strawberries over a silpat.
Dry in the oven for 1-2 hours (until stiff and crispy).
Sprinkle the vanilla crème with sugar.
sing a torch, melt the sugar and form a crispy top.
Serve with the dehydrated strawberries and the strawberry sauce.
Source – Jordi Roca
“The princess is sad . . . from the princess slips
such sighs in her words from the strawberry lips. (…)”
Tomorrow is the year-end party at school and I can’t hide some sadness…
This is the place that sheltered all my dreams and from where I foresee my reality.
I keep so many people, stories, moments and I can’t avoid this anguish that makes me cry at the end.
Egg whites’ cake:
125 g. butter, softened
250 g. sugar
125 g. self-rising flour
8 egg whites
Pre-heat the oven to 180ºC.
Grease a round pan (20 cms diameter).
Whisk the butter with the sugar until smooth.
Whisk the egg whites until firm peaks form.
Gently fold in the seived flour, alternating with the egg whites with smooth downward movements.
Pour the dough into the pan.
250 g fromage blanc frais with 20% fat
2.5 gelatin sheets (5 g)
250 g cream 35% fat
75 g sugar
Bloom the gelatin.
Bring to low heat a small portion of the cheese and melt the gelatin.
Remove from heat.
Fold in the remaining cheese and the sugar.
Add the whipped cream when the mixture reaches 30/35ºC.
Refrigerate until firm
Cut the cake in half horizontally.
Spread the cheese mousse between the two cake layers.
Decorate with strawberries.
Sprinkle with dehydrated powdered strawberries and powdered pistachio.
Because Spring has pink arms that always touch the sky…
200 g sugar
200 g water
Bring the water and sugar to boil for 5 minutes or until the sugar is completely disolved.
Remove from heat and let it cool down.
117 g sugar (33 g + 84 g)
83 g wheat flour
50 g cornstarch
Pre-heat the oven to 200ºC.
Grease and line a baking sheet with parchment paper.
Seive the flour with the cornstarch. Set aside.
Whisk the egg yolks with 33g of sugar until thick. Set aside.
Whisk the egg whites and add the sugar until firm and glossy.
Gently fold in the yolks mixture into the whites’ mixture.
Gently fold in the flours.
Spread a thin layer of the dough over the pan.
If needed use a spatula to make it even.
Bake for 5 minutes.
75 g strawberry pulp
5 g gelatin (2.5 sheets)
80 g sugar
325 g cream
Bloom the gelatin.
Heat a part of the pulp with sugar and dissolve the gelatin.
Semi-whip the cream and gently fold it into the previous mixture.
Pour this mixture into a pastry bag.
500 g strawberry jam
8 g gelatin (4 sheets)
Heat the jam without boiling.
Sieve and fold in the blossomed gelatin.
Use while warm.
Line the interior of the cake rings with food-safe acetate.
Cut stripes of the sponge cake the size of the cake rings and circles for the bottom.
Line the cake rings (bottom and sides) with the sponge cake.
Brush generously with the syrup the inner side of the cake.
Fill the ring with the strawberry mousse.
Top with the strawberry mousse.
Remove the acetate while the cake is still frozen.
Refrigerate until serving time.